School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Int J Biol Macromol. 2023 Dec 31;253(Pt 3):126435. doi: 10.1016/j.ijbiomac.2023.126435. Epub 2023 Aug 21.
Amyloid fibrils have excellent structural characteristics, such as a high aspect ratio, excellent stiffness, and a wide availability of functional groups on the surface. More studies are now focusing on the formation of amyloid fibrils using food proteins. Protein fibrillation is now becoming recognized as a promising strategy for enhancing the function of food proteins and expanding their range of applications. Wheat gluten is rich in glutamine (Q), hydrophobic amino acids, and the α-helix structure with high β-sheet tendency. These characteristics make it very easy for wheat gluten to form amyloid fibrils. The conditions, formation mechanism, characterization methods, and application of amyloid fibrils formed by wheat gluten are summarized in this review. Further exploration of amyloid fibrils formed by wheat gluten will reveal how they can play a significant role in food, biology, and other fields, especially in medicine.
淀粉样纤维具有极好的结构特性，如高纵横比、优异的刚性和表面丰富的功能基团。现在有更多的研究集中在使用食物蛋白形成淀粉样纤维上。蛋白质的纤维化现在被认为是一种增强食物蛋白功能和扩大其应用范围的很有前途的策略。小麦面筋富含谷氨酰胺（Q）、疏水性氨基酸和具有高β-折叠倾向的α-螺旋结构。这些特性使得小麦面筋很容易形成淀粉样纤维。本文综述了小麦面筋形成的淀粉样纤维的条件、形成机制、表征方法及应用。对小麦面筋形成的淀粉样纤维的进一步探索将揭示它们如何在食品、生物学和其他领域，特别是在医学领域发挥重要作用。
